Suitable for Vegans Difficulty Easy Serves 1 Prep time 5 mins Cook time 20-40 mins Nutrients per serving

You'll need:

• 1 cup chopped kale
• 1 tbsp grapeseed oil
• 1/2 cup chopped beetroot
• 1/3 cup mixed greens
• 1/2 cup chickpeas
• 1/2 cup cooked wild rice
• 1 tbsp sesame seeds

For the sauce

• 3 tbsp tahini
• 1 tbsp miso paste
• 1 tsp lemon Juice
• 3 tbsp water

Method

Step 1 Place the kale and olive oil into a medium non-stick frying pan and sauté on medium heat until kale starts to wilt. Step 2 If the beetroot is raw, peel and dice into bite-sized chunks. Place on a baking sheet, drizzle with olive oil, salt and pepper. Roast at 200°C for 40-45 minutes until tender. Step 3 Cook the rice according to package directions. Once everything is cooked, place the rice, chickpeas, greens, roasted beets, and kale in a bowl. Step 4 To make the sauce, place the tahini, miso paste, water and lemon juice into a bowl and stir until smooth. Step 5 Drizzle the sauce on the bowl and serve! Liked this? Then you'll LOVE our Garden Veggie Bowl recipe Shop Food & Drink